Effect of Substrate Composition and Inoculum Dosage to Improve Quality of Palm Kernel Cake Fermented by Aspergillus niger


	Pakistan Journal of Nutrition
	Year: 2012 \| Volume: 11 \| Issue: 5 \| Page No.: 434-438 DOI: 10.3923/pjn.2012.434.438

Effect of Substrate Composition and Inoculum Dosage to Improve Quality of Palm Kernel Cake Fermented by Aspergillus niger

Mirnawati , I. Putu Kompiang and Suslina A. Latif

Abstract: An experiment was conducted to improve the quality of palm kernel cake (PKC) through fermentation by combination of substrate composition and inoculum dosage. The experiment used complete randomize design (CRD) with 4 x 3 factorial and twice replication. The first factor was substrate composition(A): (1) PKC 80% + 20% of rice brand, (2) PKC 80% + 20% of feses, (3) PKC 70% + 30% rice brand, (4) PKC 70% + 30% of feses. The second factor was inoculum dosage (B): (1) 5%, (2) 10% and (3) 15%. The parameters were protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. The result of study showed that there was significantly (p<0.05) interaction between substrate composition and inoculum dosage to protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. Every factor from substrate composition and inoculum dosage showed that there were highly significant (p< 0.01) effect to protease and cellulase activity, crude protein and crude fiber of palm kernel cake fermentation. It can be concluded that palm kernel cake which was fermented by combination of substrate composition and inoculum dosage showed that substrate composition 80% PKC + 20% rice brand and inoculum dosage 10% had a better nutrient content of Palm kernel cake fermentation. This condition can be seen in protease activity (18.10 U/ml) cellulase activity (22.84 U/ml) crude protein (20.84%) and crude fiber (10.64%).

PDF References Citation Report Citation

RELATED ARTICLES:

•	Utilization of Fermented Palm Kernel Cake with Sclerotium rolfsii in Broiler Ration

•	Role of Humic Acid in Improving the Nutrient Content and Quality of Fermented Palm Oil Sludge

•	Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration

•	The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration

How to cite this article:

Mirnawati , I. Putu Kompiang and Suslina A. Latif, 2012. Effect of Substrate Composition and Inoculum Dosage to Improve Quality of Palm Kernel Cake Fermented by Aspergillus niger. Pakistan Journal of Nutrition, 11: 434-438.

DOI: 10.3923/pjn.2012.434.438

URL: https://scialert.net/abstract/?doi=pjn.2012.434.438

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		SCIMAGO

Follow @scialert

Science Alert